Carrots Vichy Recipe
Ingredients
| 12—14 small young carrots, peeled | ||
| Sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Pinch baking soda | ||
| Pepper white | 1 Pinch | |
| Parsley | 1 Tablespoon, minced | |
Directions
MAKING
1. In a saucepan, combine carrots, water, salt, sugar, soda and butter.
2. Cover pan with its lid and place on a medium low flame.
3. Simmer for 10-15 minutes until carrots are very tender.
4. Uncover, increase the flame and rapidly boil tossing the carrots in the pan, until the liquid is evaporated and carrots are glazed with the butter.
5. Season carrots with pepper
SERVING
6. Dish out into a serving bowl.
7. Garnish with minced parsley.
8. Serve warm.
1. In a saucepan, combine carrots, water, salt, sugar, soda and butter.
2. Cover pan with its lid and place on a medium low flame.
3. Simmer for 10-15 minutes until carrots are very tender.
4. Uncover, increase the flame and rapidly boil tossing the carrots in the pan, until the liquid is evaporated and carrots are glazed with the butter.
5. Season carrots with pepper
SERVING
6. Dish out into a serving bowl.
7. Garnish with minced parsley.
8. Serve warm.
Chef
